How to Make Bergedil (Traditional & Healthy Version)
Bergedil is a beloved Singaporean snack, often found sizzling on the griddles of local kopitiams and hawker centres islandwide. Traditionally made with mashed potatoes and minced meat, Bergedil showcases Singapore’s rich Malay and Peranakan influences. Crispy on the outside and tender inside, these savoury potato patties are seasoned with local spices and fried until golden. In Singapore’s vibrant food scene, Bergedil is commonly enjoyed as a side to nasi lemak or as a snack on its own, embodying the fusion spirit central to Singaporean cuisine. What sets Bergedil apart is its adaptability—the recipe is often tweaked from household to household, with ingredients like onions, coriander, and even fish sauce reflecting the multicultural blend of Singapore. This healthier version of Bergedil uses less oil and leaner meats, making it suitable for anyone tracking their calories or looking for a nutritious snack. Whether you’re enjoying it for breakfast at a bustling kopitiam or as a teatime treat, Bergedil delivers comfort and authentic Singaporean flavour in every bite.
Ingredients
Step-by-step instructions
Step 1 · Peel and cut potatoes into chunks
Peel and cut potatoes into chunks. Boil in lightly salted water until soft, about 10 minutes. Drain well.
Step 2 · Mash the boiled potatoes in a large bowl until smooth
Mash the boiled potatoes in a large bowl until smooth. Allow to cool for 2 minutes.
Step 3 · Add minced chicken
Add minced chicken, chopped shallots, spring onion, coriander leaves, white pepper, and salt to the mashed potatoes. Mix well to combine.
Step 4 · Shape the mixture into small round patties
Shape the mixture into small round patties, about 1.5cm thick.
Step 5 · Beat the egg in a shallow bowl
Beat the egg in a shallow bowl. Dip each patty into the egg, then coat with breadcrumbs if using.
Step 6 · Heat 2 tablespoons of oil in a non-stick pan over medium heat
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Shallow fry the patties for 2–3 minutes per side until golden brown.
Step 7 · Drain on paper towels to remove excess oil
Drain on paper towels to remove excess oil. Serve hot with your favourite sambal or as a side to nasi lemak.
Why this recipe is healthy
By using lean minced chicken and shallow frying, this Bergedil recipe significantly reduces unhealthy fats without sacrificing traditional flavour. Swapping deep frying for shallow frying cuts calories, while adding fresh herbs boosts nutritional value. This makes it an excellent healthy snack option for calorie-conscious eaters, perfect for those seeking authentic Singaporean taste in a lighter package.
A note on tradition
Bergedil is a staple at Malay food stalls and kopitiams across Singapore, often served with nasi lemak or soto ayam. Its popularity reflects Singapore’s multicultural heritage and the influence of Malay and Peranakan cooking. While it’s enjoyed year-round, Bergedil is especially popular during festive occasions and as a quick snack from hawker stalls, embodying the fusion and convenience of Singaporean street food culture.